Red Cabbage Slaw Texas Style (sallye) Recipe

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RED CABBAGE SLAW TEXAS STYLE (SALLYE)

sallye bates

By
@grandedame

This is a zesty red cabbage slaw that is a great accompaniment to just about any barbecue outing. The faint hearted can leave out the cilantro, since the aioli has horseradish in it, for a blander taste. It can easily be doubled or even tripled for larger gatherings.


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Comments:

Serves:

2-4

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 medium
head red cabbage
1 medium
red onion
1/4 c
fresh cilantro, leaves only
12-16 oz
cooked salad shrimp, frozen, peeled and deveined
1 tsp
each salt & ground pepper
2 or 3 medium
green onions, thinkly sliced (optional)
1 c
water chestnuts or nuts of your choice(optional)

DRESSING:

1/4 c
hellman's mayo or HOMEMADE AIOLI (SALLYE)
1 Tbsp
red wine vinegar
1/2 tsp
smoked paprika
1/4 tsp
chile powder
1/4 tsp
ground cumin

Directions Step-By-Step

1
Place shrimp in colander to thaw and drain
2
Rinse 1/3 bunch of cilantro, cut off stems and place leaves only in food processor

Remove stem and root ends from onion, peel onion and cut into quarters. Place in food processor with cilantro.

Pulse processor until onion and cilantro are finely diced. Set aside.
3
Cut cabbage head into quarters, remove core (hard middle part)

Shred the quarters into slices about 3/4" wide x length of cabbage.

Place in mixing bowl and sprinkle with salt & pepper.
4
Add cilantro and onion to cabbage. Toss lightly to blend.
5
Combine aioli, vinegar, paprika, chile powder and cumin and whisk together until well blended.

Pour over cabbage mixture and mix with wooden spoon making sure all cabbage is coated.
6
Add thawed shrimp and blend into cabbage mixture
7
OPTIONAL:

In clean food processor, coarsely dice water chestnuts or nuts and sprinkle over slaw.
8
Best if refrigerated for an hour or so before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy